gluten-free cereals, pastas

by Carol
(Ontario, Canada)

I was diagnosed with celiac disease, indirectly. I told my doctor that my bowel movements appeared to be suddenly VERY pale and she thought perhaps I was losing blood and this was in December of 2008. I had an endoscopy done and the surgeon told me I had celiac disease as well as gastritis and acid reflux.
I eat gluten-free cereals although some manufacturers, for whatever reason, add differing amount of sugar to their breads, bars and cookies and sometimes the cholesterol level is somewhat high.
It's been suggested that I research, online, the name of every company I buy products from and ask them why they need to add so much sugar even for a 1/2 cup of cereal or even 3/4 of a cup. It isn't necessary and I told one person that gluten has nothing to do with the number of grams of sugar per serving nor with cholesterol.
By and large, I've adapted better than expected to a celiac diet and have a book on it...DUMMIES for Celiac Diet/Diseas.
I've probably had this disease, undiagnosed for my of my adult life without ever realizing it. When my late in-law was alive, I experienced overwhelming stress and that's when the symptoms (which I wasn't aware of at the time) started up. Considering the length of time elapsing between the first symptoms and my actual diagnoses, it's amazing I'm okay now.

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